Vegan Sweet Chili Soy Noodle Salad
with Miso Mushrooms, Pickled Carrots, Cucumber & Peanuts
- Soy
- Wheat
- Peanuts
This bowl, a riff on Vietnamese bùn (cold rice noodles loaded with toppings), is a study in delightful contrasts: hot and cold, crunchy and chewy, spicy and tangy—it’s truly a party for your taste buds! We start with cool, bouncy rice noodles, top them with garlicky miso sautéed mushrooms for meaty umami-ness, quick pickled carrots for tang and crunch, and cucumber for refreshing juiciness. Then we sprinkle everything with salty peanuts, drizzle with sweet chili soy sauce, and finish with a squeeze of fresh lime juice. Who doesn’t want an invite to this party?!
Ingredients
3.5 ounce
Vermicelli Noodles
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
8 ounce
Button Mushrooms
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Mini Cucumber
1 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Lime
1 teaspoon
Garlic Powder
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Sugar
